CRUNCHY CORNBREAD SQUARES
"These can also be cut into rectangles and used as bases for dips and spreads.
You can add various herbs and spices to change the flavors, such as oregano and garlic powder for an Italian flavor, or chili and cumin for a Mexican taste."
1 cup cornmeal
1 cup corn flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt, or to taste
4 tablespoons white or brown sugar
1 cup gluten-free sour cream
1/4 cup buttermilk
2 beaten eggs
4 tablespoons butter, melted
Prepare a 9x13-inch baking pan with gluten-free non-stick spray and preheat oven to 425 degrees.
Mix all of the dry ingredients together in a bowl. Stir in sour cream, buttermilk, and eggs.
Pour into the prepared baking pan and bake for 20 minutes or until lightly browned.
Makes 15 to 20 squares
Used by permission to Recipelink.com from Adams Media
Source: The No-Gluten Cookbook by Richard Marx, Nancy Maar, Kimberly A. Tessmer
"These can also be cut into rectangles and used as bases for dips and spreads.
You can add various herbs and spices to change the flavors, such as oregano and garlic powder for an Italian flavor, or chili and cumin for a Mexican taste."
1 cup cornmeal
1 cup corn flour
2 teaspoons baking soda
1 teaspoon cream of tartar
1 teaspoon salt, or to taste
4 tablespoons white or brown sugar
1 cup gluten-free sour cream
1/4 cup buttermilk
2 beaten eggs
4 tablespoons butter, melted
Prepare a 9x13-inch baking pan with gluten-free non-stick spray and preheat oven to 425 degrees.
Mix all of the dry ingredients together in a bowl. Stir in sour cream, buttermilk, and eggs.
Pour into the prepared baking pan and bake for 20 minutes or until lightly browned.
Makes 15 to 20 squares
Used by permission to Recipelink.com from Adams Media
Source: The No-Gluten Cookbook by Richard Marx, Nancy Maar, Kimberly A. Tessmer
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